This snickerdoodle layer cake brings the cinnamon sugar flavor of a favorite cookie into a tall, tender cake with a crunchy cookie crumb filling and a thick swirl of cinnamon buttercream.
Cookie crumbs go into the batter, the filling, and the garnish, so every bite tastes like the cookie jar. The cake looks impressive, yet each part is mixed in a single bowl with a hand mixer, and the pieces can be made over two days.
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Why This Snickerdoodle Layer Cake Recipe Works
Snickerdoodle cookie crumbs folded into the batter add buttery cinnamon flavor all the way through. Because the cookies already carry cinnamon and a hint of tang, the cake tastes like the cookie without needing extra spice.
Using both butter and oil gives you the benefits of each. Butter brings rich flavor, while oil keeps the crumb soft and moist for days, even after chilling.
The filling is where the cake gets its personality. A baked cinnamon crumble stirred into a cookie crumb buttercream adds crunch and chew between the tender layers, and the baking step also makes the flour in the crumble safe to eat.
Ingredients for Snickerdoodle Layer Cake
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups whole milk
- 1 1/2 cups snickerdoodle cookie crumbs for the cake, from about 12 to 13 cookies
- Crumble: 3 tbsp all purpose flour, 3 tbsp granulated sugar, 1 1/2 tsp cinnamon, a pinch of kosher salt, and 4 tbsp melted unsalted butter
- Filling: 3/4 cup softened unsalted butter, 2 1/2 cups snickerdoodle cookie crumbs from about 22 to 23 cookies, 1 cup powdered sugar, 2 1/2 tsp cinnamon, 1/4 tsp vanilla extract, a pinch of salt, and 1 to 2 tbsp milk
- Buttercream: 2 cups softened unsalted butter, 8 cups powdered sugar, 2 tsp vanilla extract, 1 1/4 tsp ground cinnamon, 1/4 tsp kosher salt, and 2 to 3 tbsp heavy cream
- 4 snickerdoodle cookies, halved, for decorating
Cookie crumbs. Crisp or soft cookies both work. Pulse them in a food processor or crush them in a sealed bag until they look like coarse sand.
Butter and oil. Butter provides flavor and oil keeps the crumb tender, so do not swap one for the other.
Eggs and milk. Both should sit out for 30 minutes so they blend smoothly into the creamed butter.
Cinnamon. It appears in the batter, crumble, filling, and buttercream, so use fresh ground cinnamon for the clearest flavor.
Powdered sugar. Sift it before mixing to avoid lumps in the filling and buttercream.
How to Make Snickerdoodle Layer Cake
1. Prepare the pans Heat the oven to 350 degrees F. Grease and flour two 8 inch round cake pans and line the bottoms with parchment.
2. Mix the dry ingredients Whisk the flour, baking powder, cinnamon, and kosher salt in a bowl and set it aside.
3. Cream the butter Beat the butter, oil, and granulated sugar until fluffy, about 3 minutes. Add the eggs one at a time, then stir in the vanilla.
4. Finish the batter Add the dry mix and milk in alternating additions, mixing just until combined. Fold in the cookie crumbs.
5. Bake the layers Divide the batter between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
6. Bake the crumble Mix the flour, sugar, cinnamon, and salt, then stir in the melted butter until crumbly. Spread it on a parchment lined sheet and bake for 8 to 10 minutes until fragrant and set. Cool completely.
7. Make the filling Beat the softened butter until creamy, then mix in the powdered sugar, cinnamon, vanilla, and salt. Stir in the cookie crumbs and the cooled crumble, adding milk a little at a time until the filling is spreadable.
8. Whip the buttercream Beat the butter until pale, then add the powdered sugar gradually with the vanilla, cinnamon, and salt. Add the heavy cream until smooth and spreadable.
9. Assemble the cake Set one layer on a plate, spread the filling over it, and top with the second layer. Frost the top and sides with buttercream and decorate with halved cookies.
How to Serve Snickerdoodle Layer Cake
Slice with a hot knife wiped clean between cuts for neat layers, and serve with coffee or cold milk. A slice sits well next to moist vanilla cake on a dessert table. If you want other tall bakes to try next, lemon layer cake and strawberry yogurt cake are good places to start, and creamy chocolate buttercream frosting makes a nice alternative topping.
How to Store and Reheat Snickerdoodle Layer Cake
Cover the cake and keep it at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Let slices sit for 20 minutes before serving so the buttercream softens. Wrap individual slices tightly and freeze for up to 2 months, then thaw in the refrigerator overnight.
Tips and Variations for Snickerdoodle Layer Cake
Level the flour. Too much flour makes the cake dry, so spoon it into the cup and level it.
Use even layers. Weigh the filled pans on a scale so both layers bake at the same pace.
Cool completely before filling. Warm layers melt the filling and the buttercream and can slide apart.
Chill between steps. If the buttercream feels soft, refrigerate the frosted cake for 20 minutes before slicing.
Toast the crumble. Baking the crumble sets the crunch and cooks the flour, so do not skip it.
Do not eat raw batter. The batter contains raw eggs and flour, so bake it before tasting.
Make it ahead. Bake the layers a day early, wrap them well, and assemble the next day for a faster finish.
Keep the basics in mind. For general food safety habits when baking with eggs and dairy, the Texas AgriLife Extension food safety guide is a handy refresher.
Frequently Asked Questions About Snickerdoodle Layer Cake
Can I make a snickerdoodle layer cake with store bought cookies?
Yes. Any snickerdoodle cookie works, whether baked at home or from a bakery, as long as it is crisp enough to crush into crumbs.
How far ahead can I assemble a snickerdoodle layer cake?
You can assemble the cake up to a day ahead and keep it covered in the refrigerator. Bring it out about 30 minutes before serving.
Can I freeze a snickerdoodle layer cake?
Yes. Freeze the unfrosted layers, wrapped tightly, for up to 2 months. Thaw them overnight, then fill and frost.
Why is my buttercream too sweet?
Add a pinch more salt and a splash of cream, or beat the buttercream longer so it turns lighter and fluffier.
Can I use 9 inch pans instead?
Yes, though the layers will be thinner and bake a few minutes sooner, so start checking at 20 minutes.
Snickerdoodle Layer Cake
Equipment
- Two 8 inch round cake pans
- Hand mixer or stand mixer
- Food processor or sealed bag
- Parchment paper
- Wire cooling rack
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 1 ¼ cup whole milk
- 1 ½ cup snickerdoodle cookie crumbs for the cake, about 12 to 13 cookies
- 3 tbsp all purpose flour for the crumble
- 3 tbsp granulated sugar for the crumble
- 1 ½ tsp ground cinnamon for the crumble
- 1 pinch kosher salt for the crumble
- 4 tbsp unsalted butter melted, for the crumble
- ¾ cup unsalted butter softened, for the filling
- 2 ½ cup snickerdoodle cookie crumbs for the filling, about 22 to 23 cookies
- 1 cup powdered sugar for the filling
- 2 ½ tsp ground cinnamon for the filling
- ¼ tsp vanilla extract for the filling
- 1 pinch salt for the filling
- 1 tbsp whole milk for the filling, plus more as needed
- 2 cup unsalted butter softened, for the buttercream
- 8 cup powdered sugar sifted
- 2 tsp vanilla extract for the buttercream
- 1 ¼ tsp ground cinnamon for the buttercream
- ¼ tsp kosher salt for the buttercream
- 3 tbsp heavy cream for the buttercream
- 4 snickerdoodle cookies halved, for decorating
Instructions
Cooking
- Bake the layers. Fold the cookie crumbs into the mixed batter and bake in two greased 8 inch pans at 350 degrees F for 25 to 30 minutes. Cool completely, about 1 hour.
- Bake the crumble. Toss the flour, sugar, cinnamon, and salt with the melted butter, bake on a lined sheet for 8 to 10 minutes until set, and cool.
- Make the filling. Beat the butter with the powdered sugar, cinnamon, vanilla, and salt, then stir in the cookie crumbs and cooled crumble, adding milk until spreadable.
- Whip the buttercream. Beat the butter pale, add the powdered sugar gradually with the vanilla, cinnamon, and salt, and loosen with the cream.
- Assemble. Fill between the layers, frost the top and sides, and finish with halved cookies. Chill for 20 minutes for clean slices.
